Clean & prep the chicken beforehand. Pat dry with a paper towel & remove the skin.

In a large bowl, add the chicken and season the meat with the dry spices.

Add the diced veggies and mix everything together.

Allow the chicken to marinate overnight, or for at least 30 minutes.

On medium-high heat, add olive oil to a pan.

Once the oil is hot, add a dash or 2 of the Curry Powder (ex: 1/2 tsp). Stir the curry into the oil for 2 to 4 minutes.

Next, add the chicken in batches and brown the chicken for a few minutes on each side.

Once you have browned all the chicken- add the veggies & chicken broth to the pot.

Stir everything together and allow the liquid to come to a boil.

Once the liquid comes to a boil, lower the stove to medium heat and add a lid over the pot.

Allow the chicken to simmer for at least 1 hour. Check the liquid throughout cooking time, add more broth/water if needed.

After the 1-hour mark, do a taste test on your gravy. Add any additional seasonings if needed.

Tip: If you feel your gravy needs a little bit more flavor- a tsp or two of the Badia complete seasoning will do the trick.

Next, add the tomato paste, potatoes and stir. Cook an additional 15 to 20 minutes or until the potatoes are tender. (Don’t overcook the Potatoes or they will be mushy.)

Serve with your side dish of choice. Enjoy!